Scallop Tartare

Name: Scallop Tartare
Total time: 10 min
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 8 large scallops; 2 hard-boiled eggs, chopped; 1/4 cup minced fresh parsley; 2 tablespoons minced red onion; 2 tablespoons capers; 1 teaspoon Dijon mustard; Salt and pepper; Worcestershire sauce; Toast points, for serving

By Mark Bittman

Updated May 1, 2024

Scallop Tartare — Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Sweet and tender scallops make a natural substitute for raw beef in tartare. While beef stands up to strong, aggressive capers and mustard, the ratios are dialed back here to accommodate the scallop, which is more subtle. Because they’re being served raw, it’s important to buy fresh, high-quality scallops. Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed” for more pure flavor.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:2 to 4 servings

8large scallops
2hard-boiled eggs, chopped
¼cup minced fresh parsley
2tablespoons minced red onion
2tablespoons capers
1teaspoon Dijon mustard
Salt and pepper
Worcestershire sauce
Toast points, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Chop the scallops into small pieces then transfer to a medium bowl.
Step 2
Add the eggs, parsley, red onion, capers and mustard, and gently toss to coat. Season to taste with salt, pepper and Worcestershire sauce. Serve with toast points.